Background Information:
Cilantro is available in the early fall. It is an important ingredient in Mexican and also Southeast Asian cuisine.

Basic Usage and Cooking Strategies:
Cilantro leaves and stems, are full of flavor, don’t worry about picking the leaves and chop both together gently to avoid bruising. Add at the end of cooking to keep the flavor and aroma fresh. Make pesto with cilantro, nuts and a dry aged cheese, for a great topping to grilled vegetables or chicken, or stir the pesto into rice or grains. Add to soups, stews and chili before serving, for added freshness.

Storage Information:
Wash the cilantro in order to remove any remaining dirt and dust. Store wrapped in a damp towel in a plastic bag or container. Use within 4-5 days.


Jicama Salad
Roasted Carrot-Avocado-Orange Salad
Cilantro Pepita Pesto
Spicy Turnip and Carrot Slaw

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |

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